Monthly Archive for August, 2008

Santa Barbara Winery September Wine Club Selection

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joanie
on August 31, 2008
in Joanie Hudson and Wine Club
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Finally, summer is coming to an end and cooler weather is upon us, which means that it is time for another Santa Barbara Winery wine club shipment.  This month’s selection will go out a little bit later in the month than usual as we are still waiting for it too cool down all over the country.  Suzanne will send out an email notifying you of the exact day that the wine will go out, but it will roughly be around the third week of the month.  If you notice that you have been charged for your wine mid-month, but have not received it yet, that is because we need about a week to process everything before packing and shipping. 

One more thing to keep in mind - if you know that your shipment is coming and you would like to purchase and add more wine (taking advantage of our flat 9.50 shipping rate), just call us and we will add the wine to your club shipment for no extra shipping charge.

The September Wine Club shipment will include the following:

Mixed:
2007 Pinot Gris
2007 ZCS
2006 Lafond SRH Pinot

Red:
2005 Petite Sirah
2007 ZCS
2006 Lafond SRH Pinot

White:
2005 Lafond SRH Chardonnay (This is a library wine. Try the 06 next to it for a vertical tasting!)
2007 Pinot Gris

*If you aren’t sure if we have your email address on file, just give us a call and let us know, we will make sure to add you to the list.

Enjoy!

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Labor Day Weekend at Santa Barbara Winery

Published
by
Pierre
on August 30, 2008
in Santa Barbara Winery, Tasting Room, Wine News and Winery News
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Beautiful warm day in Santa Barbara. Ran the first white grapes of the season — for a neighbor winery — at Santa Barbara Winery. Only 2 tons but enough to make sure the press was working well and ready. We expect our Sauvignon Blanc late next week or early the following week. Unfortunately, this year is going to be a very light year, either because of frost damage in the spring or nature’s whim.

Below are photos at the Santa Barbara Winery Tasting Room on Saturday, August 30, 2008.

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Viognier/Roussanne/Marsanne Cheese Pairings

Published
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joanie
on August 28, 2008
in Joanie Hudson and Wine and Food Pairing
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Last night, Spiritland Bistro’s Wednesday Wine and Dine theme was Viognier/Roussanne/Marsanne (white wines from France’s Rhone region), and the cheese pairings were so perfect that I must share.  If you haven’t read my previous posts about this event, in short, Spiritland hosts a themed four course dinner on the last Wednesday of each month.  They choose a theme (July’s theme was Rose, September/October’s theme will be SRH Pinot), and during the first hour guests are able to pour themselves a taste of all of the wines that each person brought along.  During this first hour, guests graze on cheese from local shop, C’est Cheese that are meant to complement the wine.  

There were three cheeses last night, all served at a recommended room temperature so that they become almost spreadable on crackers.  First there was the Idiazabal from Spain.  This is a pressed unpasteurized sheep’s milk cheese that comes from the Basque country.  It has a buttery flavor with hints of hazelnut and is slightly acidic.  Nice for cutting through the richness of Rhone varietal white wines.  

Second we had Toma Maccagno from the Valle Cervo in Biella, Italy (Piedmont).  This one was best kept at room temperature because it is semi soft to begin with and was the perfect consistency to spread on a tiny cracker.  Toma is made from cow’s milk.  It is rich and earthy and like the Idiazabal has a buttery texture.  

Last there was my favorite, the Hoch Ybrig (hohk ee-BRIG) from Switzerland.  This is a full flavored cow’s milk that has a firm texture and ripe stone fruit essences, primarily apricot.  This wine would also be nice with a Riesling.  

The wine’s were fantastic, as usual, and I particularly enjoyed the 2006 Tablas Creek Bergeron that I brought.  Bergeron is 100% Roussanne (a French Savoie grape). If you are not familiar with the Tablas Creek wines, they are one of my favorite wineries in California and produce Rhone varietals in Paso Robles.  One reason I love their white wines so much is that their acidity keeps them nice and crisp, never cloying.  Their lean character makes them very food-friendly and balanced.  

Hope to see you at the October 6 SRH Pinot dinner!  See a previous post for the menu.  

Spiritland Bistro, 966-7759

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Indian Cooking Class 2

Published
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Pierre
on August 27, 2008
in Santa Barbara Winery, Slideshows and Special Events
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This is a slideshow of the Chef and of some of the participants at the Indian Cuisine demonstration at Santa Barbara Winery. With the coming of harvest we have to cancel al public events in the Barrel Room. We can, however, still accomodate small informal groups in the Tasting Room.

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Pinot Noir August 26, 2008

Published
by
Pierre
on August 27, 2008
in Articles on Wine and Vineyards, Pinot Noir and Vineyard
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This is where the Pinot Noir is now. David Lafond who took some berry samples on Monday says harvest will probably begin mid-September. Berry samples, however, are not very accurate and for more accuracy we take random field cluster samples but a berry sample gives us some indication of maturity. 

This is a photo of the same vine we have followed during the growing season. February and March frosts severely damaged the crop — the clusters are small and there are not many of them. The good part is that the wine will probably be incredibly concentrated and dark. The vines have a lot less to mature. The green cluster on top right side is second growth which will not be picked.

Click image to enlarge:

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Captain Jacks Tours

Published
by
joanie
on August 27, 2008
in Joanie Hudson, Tasting Room and Winery Visitors
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Captain Jack (aka Mark Hicks) provides our most highly recommended organized all-inclusive tours in Santa Barbara.  Accommodating groups of all sizes and providing outdoor tours that show off California’s central coast, these tours allow guests to sit back, relax, and enjoy the ride.  

I wasn’t aware of the myriad of activities that are available to choose from until I recently checked out the company’s website.  I knew that he provided daily organized wine tasting tours, but wasn’t aware of the coastal sailboat cruises, horseback rides, kayak tours, guided hikes and glider airplane flights that visitors can sign up for.  

His most popular tour is The Gaviota Coast Kayak and Hiking Tour, which starts with a scenic coastal drive, two hours of kayaking, lunch at a secluded resort, and ending with an hour and a half long hike.  The options are endless and the best part about it is that you don’t have to worry about planning.  Transportation, food, and activities are all provided and included.  

Wine tasting tours are $50 and include all wine tasting fees and transportation.  You will stop at four of the following downtown Santa Barbara wineries: Santa Barbara Winery, Summerland Winery tasting room, Carr Vineyards, Whitcraft Winery, Cellar 205, Giessinger Winery, or Sterns Wharf Vintners.  You will also stop for lunch at either The Bay Cafe & Fish Market or Pierre Lafond Bistro for deliciously gourmet sandwiches and chopped salads.  

You can also combine wine tasting with other activities such as kayaking, a glider ride, off roading, and horsebackriding (see detailed options at Captain Jacks Tours  If you’re on vacation, let somebody else escort you around beautiful Santa Barbara.  

Captain Jacks Tours

888-810-8687

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

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Indian Cooking Class

Published
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joanie
on August 25, 2008
in Joanie Hudson, Special Events, Wine Club and Wine and Food Pairing
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Over the weekend, we hosted our final wine club special event prior to Harvest 2008.  Chef Joel Chapman led an Indian cooking class in the barrel room for an intimate group, and it was a blast.  He provided helpful demonstrations while weaving in pieces of the history of the food and culture.  Santa Barbara Winery wines were paired with each of the three delicious courses.  This class was a follow up to the Greek cooking class back in June.  Below is the menu of plates Joel dished out.

Saturday August 23 Chef Joel Chapman:

Vegetarian Samosa with Cilantro Pesto Dipping Sauce
Paired with 2007 Pinot Gris

Lamb Skewers with Three Dipping Sauces and Fragrant Rice
Paired with 2005 Petite Sirah

Shrikhand (an Indian sweet dish made from strained yogurt)
Paired with 2007 Riesling 7.3% R.S.

2007 Sauvignon Blanc
2006 Reserve Chardonnay

Joanie Hudson, assistantTasting Room manager, Santa Barbara Winery

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